Italian-best tart

Italian-best tart is a natural product, you can taste it any time you will find best taste all the time.

Nourishment PER SERVING

• Calories 399 20% Fat 25.5g 36% Saturates 8.8g 44% Protein 7.1g 14%

Carbs 36.6g 14% Sugars 21.8g 24% Salt 0.3g 5% Fiber 2.1g

Ingredients

• 750 g ready plums

• 2 sprigs of new rosemary

• 20 g icing sugar

• 500 g all-spread shortcrust cake

• 30 g chipped almonds

• FRANGIPANE

• 200 g unsalted spread (at room temperature)

• 200 g brilliant caster sugar

• 4 extensive unfenced eggs

• 2 oranges

• 2 lemons

• 2 teaspoons almond extricate

• 200 g ground almonds

• 40 g plain flour , in addition to additional for tidying

• LIMONCELLO ICING

• 75 g icing sugar

• 25 ml limoncello

Method

1. Halve and destone the plums and place in a bowl. Strip in the rosemary leaves, sprinkle with the icing sugar and leave to macerate for thirty minutes.

2. Meanwhile, make the frangipane. Cream the margarine and caster sugar together, at that point beat in the eggs. Finely grind in the pizzazz from the oranges and lemons and include the almond extricate. Crease through the ground almonds and flour.

3. Preheat the stove to 180ºC/350ºF/gas 4.

4. Roll out the cake on a floured surface to fit a 25cm x 35cm lined heating plate, going up the sides somewhat. Heat amidst the stove for 15 minutes.

5. Remove from the stove and lower the warmth to 160ºC/310ºF/gas 2½.

6. Spread the frangipane over the cake and stud with the plums and chipped almonds. Heat for 30 minutes, at that point permit to cool somewhat.

7. Combine the icing fixings in a bowl and blend until smooth. Shower over the cooled tart, at that point serve.

Friday 3 November 2017